Abstract
Many food powders can potentially gain strength and cake during processing, storage and transport to the final consumer, whereby the powders may form lumps and aggregates or be transformed into a caked bulk. This can be very undesirable causing production delays and lost production, and represents a major product quality defect in the eyes of end-users of food powder products. Many food powders and food ingredients contain many different components or may be mixtures of different food powders, which makes it difficult to predict their susceptibility to caking. Water is often a key component in the mechanisms that cause caking of food powders. This is especially important if food powders are exposed to higher temperature, higher humidity environments or to humidity cycles, where they may cake solidly or sorb so much water that they liquify.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
